The Buzz on Local Recipes

Interested in some local recipes? One of our members has put together a little booklet of recipes: Your Local Honey and Beeswax Book – enjoy
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Mocha Honey Cheesecake

Mocha honey pastry: 2 cups plain flour 2 tablespoons cocoa powder 1 tablespoon of instant coffee 125 g butter 1/2 cup honey 1 small egg

Filling: 500 g cream cheese 1/2 cup honey 3 large eggs, separated 1/4 cup custard powder 2 tablespoons coffee-flavoured liqueur (e.g. Kahlua) (optional) 300 g sour cream, whipped 125 g dark cooking chocolate, melted Freshly whipped cream and grated chocolate, for serving
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Mocha Honey Cheesecake Method

  • Make pastry by sifting dry ingredients into a bowl. Rub in butter then work in beaten honey and egg mixture to form a firm dough.
  • Wrap mixture in plastic wrap and refrigerate for I hour. Roll pastry out and line the lightly buttered base and sides of a deep 25 cm loose-bottom flan pan.
  • Bake pastry shell blind at 200°C for 10 minutes, remove blind weights, pierce base with a skewer then continue baking at 190°C for a further 10 minutes. Allow pastry to cool before filling.
  • To make filling, beat cream cheese and honey together until smooth and creamy, then beat in egg yolks, custard powder and liqueur (if used).
  • Fold in whipped sour cream and stiffly beaten egg whites, then pour mixture into cool pastry shell and swirl melted chocolate through.
  • Place cheesecake on a baking tray and bake at 170°C for 45 minutes.
  • Allow to cool and set before removing from flan pan. Serve topped with whipped cream and chocolate shavings.